This topic, of course, will be of interest to lovers of homemade cooked homemade cakes, since it will be a component of many sweet desserts. Today we will tell you how to properly prepare a cream with condensed milk and sour cream to get the best filling for Napoleon, biscuit cake or other home-made treats.
How to make a Napoleon cream with sour cream, condensed milk and butter?
Ingredients:
- boiled condensed milk - 385 g;
- butter, peasant creamy - 170 g;
- sour cream homemade - 220 g.
Preparation
The components used for the preparation of the cream should be, undoubtedly, of high quality, condensed milk is beyond all doubt the natural boiled, and sour cream is home-made or industrial with a high percentage of fat.
We put the peasant oil in advance into the heat for softening, after which we combine it with the boiled condensed milk and treat it with a mixer until it is homogeneous and smooth. In a separate vessel, whisk until sour cream thickens, and then combine it with a mixture of butter and condensed milk and achieve a smooth and uniform texture. If desired, you can add vanilla or other additives to your cream.
Cream for biscuit cake with sour cream and condensed milk
Ingredients:
- condensed milk - 570 g;
- sour cream home - 820 g;
- cognac or brandy - 40 ml.
Preparation
The secret of cooking this cream is more than the previous one, in the right sour cream. It should be thick, with a fat content of at least 25 percent, better than home. If you doubt the correct consistency of this product, it is better to place it in the gauze cut, folded three times or four times and hang over a bowl or sink for several hours. Thus, we will get rid of excess moisture and get more
If there is a desire to increase the juiciness of a biscuit cake, then the crochet impregnation algorithm can be changed somewhat. Cream to cook without cognac, which in turn mix with sugar syrup or sweet tea and soak the mixture obtained before the main cream with sour cream and condensed milk.